If you love a good Reuben sandwich but don’t want the hassle of assembling individual ones, these Reuben Sliders are the perfect solution! They’re great for game day, St. Patrick’s Day, or an easy weeknight dinner.
Why I make my Reuben sliders this way
Soft rolls loaded with juicy corned beef, melty Swiss, and just the right amount of sauerkraut for that signature tang—held together with a creamy layer of Thousand Island dressing.
Then, just to make them irresistible, I brush the tops with a buttery, savory glaze and bake them until golden and toasty. The result? Gooey, flavorful, perfectly balanced sliders that disappear fast every time I make them.
- Big Reuben flavor, minimal effort – These sliders give you all the flavors of a classic Reuben with way less effort than grilling individual sandwiches.
- Perfect for a crowd – For a party, family dinner, or potluck, these bake-all-at-once sliders make serving a breeze. Maybe not as fancy, but way easier than assembling individual sandwiches for everyone!
- Irresistible buttery topping – The Dijon-spiced, onion-studded butter topping soaks into the rolls, making every bite extra flavorful.
Printable recipe
These Reuben sliders are packed with melty Swiss, tangy sauerkraut, and corned beef—perfect for parties or an easy dinner!
Yields: sliders
Ingredients
- 12 dinner rolls
- 8 ounces corned beef ((ready to eat and thinly sliced from the deli))
- 8 ounces Swiss cheese slices
- ¾ cup Thousand Island or Russian dressing (divided)
- 1 (14-oz) container sauerkraut (drained and patted dry very well (about 1 cup once dry))
- 6 tablespoons butter (melted)
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion
- ¼ teaspoon garlic powder
- ¾ teaspoon caraway seeds (divided (optional))
- ¼ teaspoon poppy seeds
- ⅛ teaspoon salt
Instructions
- Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Prepare rolls: Slice the rolls in half horizontally and place the bottom halves in the baking dish. Spread 2-3 tablespoons of the dressing evenly over the bottom halves of the rolls.12 dinner rolls
- Add filling: Add half of the Swiss cheese slices on top of the dressing. Layer the corned beef evenly over the cheese. Combined the drained sauerkraut with ⅓ cup dressing and ½ teaspoon caraway seeds (if using). Spread evenly over the corned beef. Top the sauerkraut with the remaining Swiss cheese slices.8 ounces corned beef, 8 ounces Swiss cheese slices, 1 (14-oz) container sauerkraut
- Add top of rolls: Spread the remaining dressing on the cut side of the top halves of the rolls and place them over the cheese layer.
- Topping: In a small bowl, whisk together melted butter, Dijon mustard, dried minced onion, garlic powder, remaining ¼ teaspoon caraway seeds (if using), poppy seeds and salt. Brush the butter mixture evenly over the tops of the rolls.6 tablespoons butter, 2 teaspoons Dijon mustard, 1 teaspoon dried minced onion, ¼ teaspoon garlic powder, ¼ teaspoon poppy seeds, ⅛ teaspoon salt
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are golden brown and the cheese is melted. Cut into individual sliders and serve warm with extra dressing for dipping if desired.
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My best tips for success
- Dry the sauerkraut well – Excess moisture can make the sliders soggy. Pat it dry with paper towels before adding.
- Use a serrated knife – Cutting through melted cheese and soft rolls is easier with a sharp serrated knife.
- Cover while baking – The foil traps steam, helping the sliders heat through without drying out. Removing it at the end lets the tops crisp up.
- Make them extra crispy – If you want extra toasty tops, broil for 1-2 minutes after baking.
- Serving: For the best texture and flavor, serve the sliders warm, right out of the oven while the cheese is gooey. These pair perfectly with a side of potato chips, fries, or a crisp green salad. You can also serve them with extra Thousand Island or Russian dressing for dipping!
What ingredients I like to use
- Dinner rolls – I use soft, pull-apart rolls like Hawaiian or potato rolls. Brioche works, too! I don’t use crusty rolls, this is a softie recipe all the way 😉
- Corned beef – Pre-sliced deli corned beef makes prep easy. Pastrami is a great alternative whenever I can’t get the deli corned beef.
- Swiss cheese – The classic choice, but provolone or gouda have worked for me in a pinch if you prefer a different melt.
- Thousand Island Dressing – You can use Russian dressing instead for a more traditional Reuben flavor.
- Caraway seeds (not pictured) – Optional, but they do add a distinct rye bread flavor. I usually put them in half the sliders for the adults, and the kids get the other half without!
Variations I’ve tried and liked
- Turkey Reuben Sliders – Swap corned beef for turkey and use honey mustard instead of Thousand Island.
- Spicy Reubens – Add a little horseradish sauce to the dressing or sprinkle red pepper flakes into the butter topping.
Troubleshooting & storage questions
How do I keep the sliders from getting soggy?
Make sure to drain and dry the sauerkraut well before adding it. Also, don’t skip covering the dish with foil while baking – this helps the cheese melt without making the bread soggy.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or in the air fryer for a few minutes to crisp up the rolls.
Can I freeze Reuben sliders?
Yes! Assemble, but do not bake. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F for about 30 minutes, covered with foil.
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